TEX-MEX BEEF AND CHEESE ENCHILADAS
Cheese filled tortillas are covered with a spicy meat sauce and cheese before baking. Growing up all my life in South Texas, this dish was a staple!
Provided by RHONDA35
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
- While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
- Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 793.5 calories, Carbohydrate 40.4 g, Cholesterol 172 mg, Fat 49.1 g, Fiber 6.5 g, Protein 47.1 g, SaturatedFat 24.1 g, Sodium 1915.1 mg, Sugar 3.9 g
AUTHENTIC TEX-MEXICAN ENCHILADAS
Authentic enchilada recipe from San Antonio. The Enchilada Gravy recipe will make 3 quarts so use as much as you like then refrigerate or freeze the rest. Cook time includes time to make Enchilada Gravy and Chili con Carne. Prep time is the time to make the Enchiladas. Enchiladas can be frozen fully assembled then thawed and heated in the oven. This recipe looks complicated but it is so easy, just throw everything into two pots and simmer while rolling up the tortillas! Substitute store-bought enchilada sauce for the Tex-Mex lovers, the enchilada gravy is some heavy stuff!
Provided by MommyMakes
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Make Enchilada Gravy Sauce.
- Heat oil in large stockpot (at least 3 qt).
- Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
- Stir in chili powder, cumin, garlic, salt and pepper.
- Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
- Gradually add the water, stirring until smooth.
- Boil gently for 15 minutes.
- Meanwhile make the Chili con Carne.
- Brown the ground beef in a large skillet.
- Add the garlic, cumin, bay leaf, salt and pepper.
- Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
- Add the chili powder and 1 cup of water and bring to a simmer.
- Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
- Meanwhile make the Enchiladas.
- Preheat oven to 350°F.
- Soften tortillas, fill with American cheese and roll up.
- Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
- Top with Pico de Gallo and more cheese to taste.
- Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.
Nutrition Facts : Calories 740.8, Fat 50.5, SaturatedFat 9.6, Cholesterol 51.4, Sodium 1955.8, Carbohydrate 52.4, Fiber 6.4, Sugar 1.1, Protein 21.9
SAN ANTONIO STYLE GOAT CHEESE ENCHILADAS
Steps:
- Preheat oven to 375 degrees F.
- Spread 1/2 cup of the Red Chile-Tomato Sauce into a medium, deep casserole.
- Dip tortillas in remaining tomato-chile sauce, to lightly coat both sides. Spoon about 2 tablespoons of the Goat Cheese Filling on each tortilla, roll up. Repeat with remaining tortillas.
- Arrange rolled tortillas in casserole so they fit snugly. Pour 1 1/2 cups of the remaining tomato-chile sauce over the enchiladas, and top with the grated cheese. Bake for 20 to 30 minutes or the enchiladas are heated through. Remove and sprinkle with chopped cilantro, dollop with sour cream, and garnish with chopped green onions.
- Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
- Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste.
- Place goat cheese, garlic, pecorino Romano, and lime juice in a food processor and process until smooth. Season with salt and pepper, and fold in the cilantro.
CHEESE ENCHILADAS
Enchiladas are an essential component of Houston's ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In "The Enchilada Queen Cookbook," Sylvia Casares notes, "for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice" yielding "the quintessential Tex-Mex enchilada."
Provided by Bryan Washington
Categories dinner, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
- Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
- Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
- While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
- Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
- Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
- Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
- Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
- Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
1890 SAN ANTONIO ENCHILADA SAUCE
This recipe is from Cook 'Em Horns published by the University of Texas Ex-Students' Association. It is the only enchilada sauce recipe I use, period. Homemade is always best. I have used a blender, but I don't blend all the tomatoes. I have also used a potato masher for the tomatoes for a thicker sauce. Cooking and prep time to not include preparing the enchiladas. Serve on beef, chicken, vegetarian...just about any kind of enchilada.
Provided by Janet Musgrove
Categories One Dish Meal
Time 1h30m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and garlic in bacon grease.
- Add tomatoes and water.
- Drop in chile pod (do not remove skin).
- Bring to a boil, lower heat and simmer until tomatoes and chile pod cook to a mush, approx one hour.
- Sieve through a collander or puree in a blender (textures will differ accordingly).
- Return to sauce pan.
- Add chili powder, sugar, and more water to desired thickness.
- Bring slowly to a boil.
More about "san antonio style goat cheese enchiladas recipes"
SAN ANTONIO SCHOOL'S ENCHILADA RECIPE MADE IT TO …
From mysanantonio.com
VIDEO: NEISD SHARES FAMOUS ENCHILADA RECIPE - KSAT
From ksat.com
SAN ANTONIO STYLE GOAT CHEESE ENCHILADAS RECIPE
From recipenode.com
SAN ANTONIO STYLE GOAT CHEESE ENCHILADAS – RECIPES NETWORK
From recipenet.org
HOW TO MAKE CHEESE AND ONION ENCHILADAS WITH TEX-MEX CHILI GRAVY
From afeastfortheeyes.net
RECIPE: BEEF ENCHILADAS - MYSA
From mysanantonio.com
SAN ANTONIO STYLE GOAT CHEESE ENCHILADAS RECIPE
From keeprecipes.com
SAN ANTONIO STYLE GOAT CHEESE ENCHILADAS
From recipecircus.com
SAN ANTONIO-STYLE GOAT CHEESE ENCHILADAS WITH ANCHO CHILE SAUCE …
From eatyourbooks.com
GOAT CHEESE ENCHILADAS - COOKEATSHARE
From cookeatshare.com
CHEESE ENCHILADAS – TEXAS MONTHLY
From texasmonthly.com
GOAT CHEESE ENCHILADAS – RECIPES NETWORK
From recipenet.org
ENCHILADA WEDNESDAY: CAFETERIA MANAGER SHARES SECRET INGREDIENT
From ksat.com
SAN ANTONIO STYLE GOAT CHEESE ENCHILADAS RECIPE
From recipenode.com
SAN ANTONION STYLE GOAT CHEESE ENCHILADAS | MEXICAN FOOD RECIPES ...
From pinterest.com
FOR THE BEST ENCHILADAS IN TEXAS, GO BACK TO SCHOOL IN SAN ANTONIO
From texashighways.com
WWW.THEDAILYMEAL.COM
THE BEST TEX MEX ENCHILADAS - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
SAN ANTONIO ENCHILADAS - RECIPE | COOKS.COM
From cooks.com
VEGETARIAN ENCHILADAS WITH GOAT CHEESE - 40 APRONS
From 40aprons.com
BEST ENCHILADAS IN SAN ANTONIO RECIPES - STEVEHACKS
From stevehacks.com
SAN ANTONIO-STIL GEDEOST ENCHILADAS - OPSKRIFTER. - 2022
From da.acutabovefabrics.com
Енчилада от козе сирене в стил Сан Антонио - Рецепти - 2022
From bg.acutabovefabrics.com
NEISD SHARES THEIR FAMOUS ENCHILADA RECIPE - Q101.9
From q1019.iheart.com
GOAT CHEESE ENCHILADAS - RECIPECIRCUS.COM
From recipecircus.com
CHEESE ENCHILADAS: THE ESSENCE OF TEX-MEX - HOMESICK TEXAN
From homesicktexan.com
RECIPES > MEXICAN > HOW TO MAKE ENCHILADAS SAN ANTONIO
From mobirecipe.com
GOAT CHEESE ENCHILADAS RECIPE | SUR LA TABLE
From surlatable.com
ENCHILADAS VERDES RECIPE - HOMESICK TEXAN
From homesicktexan.com
SAN ANTONIJAUS STILIAUS OžKOS SūRIS ENCHILADAS - RECEPTAI - 2022
From lt.acutabovefabrics.com
ALAMO CAFE SAN ANTONIO TX RECIPES - COOKEATSHARE
From cookeatshare.com
KOZí SýR VE STYLU SAN ANTONIO ENCHILADAS - RECEPTY - 2022
From cs.acutabovefabrics.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love